Grilled Crab with Cabbage

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Pat the crab legs dry with paper towels and arrange them on a baking sheet. Toss the cabbage wedges with 2 tablespoons of olive oil, salt, and pepper.

   Tip: Drying the crab helps it develop a better crust on the grill.

2. 2

   In a small saucepan over low heat, melt 4 tablespoons of butter and add the minced garlic and fresh thyme. Let it infuse for 3-4 minutes, then stir in the lemon juice, remaining salt, pepper, and smoked paprika. Keep warm on the side of the grill.

   Tip: Don't let the garlic brown; it should become fragrant and golden.

3. 3

   Brush the grill grates with the remaining olive oil to prevent sticking. Place the cabbage wedges directly on the grill and cook for 5-6 minutes per side until they develop dark caramelized marks and become tender.

   Tip: The charred bits add incredible depth of flavor to the cabbage.

4. 4

   While the cabbage cooks, arrange the crab legs on the grill in a single layer. Brush them generously with the garlic-herb butter mixture using a pastry brush.

   Tip: Position the thicker parts of the crab toward the hotter parts of the grill.

5. 5

   Grill the crab legs for 4-5 minutes, then flip them carefully and brush with more butter. Continue cooking for another 4-5 minutes until the shells turn bright orange-red and the meat is heated through.

   Tip: The crab is done when the shell color becomes vibrant and the legs are warm throughout.

6. 6

   Transfer the grilled crab legs and cabbage to a serving platter. Drizzle the remaining warm garlic-herb butter over everything.

7. 7

   Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side. Provide small bowls for the melted butter for dipping.

   Tip: Serve with crusty bread to soak up the delicious pan juices.